Walnut Crusted Fish & Tartare Sauce

Fish is a weekly staple in my diet, so I like to have a few delicious variations and easy dinner recipes, most of which I have memorised, that I can call on in my weekly meal rotation. This walnut crusted fish is one of them. It ticks all of my nutritional boxes and tastes incredible!


Prep Time:

20 minutes

Cook Time:

18 minutes

Jump To Recipe

Walnut Crusted Fish & Tartare Sauce

I will always choose oven cooking over stove top. I really feel that the oven does all the work for you (and it’s easier to clean up afterward). While I love a grilled barramundi, it’s often a bit fussy and splattery for me. And instead, when it’s a weeknight and I want something nutritious and delicious that feels like I’m at a restaurant, I go for this recipe! I use it so often that I actually have it memorised. 

Why I love this recipe

  • It’s low-carb and keto-friendly. This is how I like to eat most of the time. 
  • It’s one tray. Hallelujah! I love to reduce as much fuss as possible. 
  • It’s packed with flavour and extremely satisfying 

Make It Quick

If you want to save time, you can prepare both the sauce and the walnut topping ahead of time. Keep both in the fridge in airtight containers until required. This will make the recipe even easier when you go to cook it. 

You can also serve this on it’s own! I love the tartare sauce, but I love this dinner just as much on it’s own. I also sometimes serve it with my signature tahini dressing instead, this requires a bit less chopping and is just as delicious. 

Walnut Crusted Fish And Tartare Sauce

A simple and delicious one-tray meal with a garlic walnut crust and a falvourful sauce.



Prep time:

20 minutes

Cook time:

18 minutes

  • 1 bunch asparagus, woody ends removed 
  • 2 medium zucchinis, sliced lengthways 
  • 3 tbsp olive oil
  • ⅓ cup walnuts, chopped 
  • ½ cup dill, fresh, finely chopped 
  • 2 cloves garlic, crushed 
  • 2 fillets (300g) barramundi 
  • ½ lemon, to serve 
  • Salt and pepper, to taste
Cheat’s Tartare
  • ½ cup mayonnaise  
  • ¼ cup dill, chopped 
  • 2 medium pickles, finely chopped
  • 1 clove garlic, crushed   
  • 1 tsp dijon mustard 
  • 3 tbsp capers, finely chopped 
  • Salt and pepper, to taste 
  1. Preheat the oven to 180℃. 
  2. Place the zucchini and asparagus on a large baking tray and coat with one tablespoon of olive oil. Sprinkle with salt and pepper and place in the oven for 5 minutes while you prepare the remaining ingredients. 
  3. Prepare the crust by chopping the walnuts and combining in a bowl with dill, garlic, salt and pepper and the remaining two tablespoons of olive oil. 
  4. Remove the tray from the oven and place the fish on it. Carefully press the walnut crust on top of the fish and place back into the oven for 15-18 minutes, or until the fish is cooked through. This will depend on the thickness of the fillets. You can test it by slicing open a small part of the thickest part of the fish. 
  5. Prepare the tartare sauce by combining all ingredients in a small bowl. 
  6. Serve the fish and vegetables with tartare sauce and a squeeze of lemon.
Share the love


Tag @liv.kaplan on Instagram

Leave A Comment